Experience the best of hospitality with Canada’s most diverse restaurant & events company
Toronto, ON, Canada
Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is now recognized as one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Saskatoon, Calgary and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships. O&B’s restaurants include à la carte dining, quick service, catering, group dining and special events. The company’s private dining and events division, Oliver & Bonacini Events and Catering, manages a number of large-scale event venues, including Arcadian, The Carlu, and the Toronto Region Board of Trade, among others. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. With even further expansion ahead, Oliver & Bonacini’s standards of food and service excellence remain the main focus of the company’s vision.
On-site · Toronto
The cook is responsible for daily food preparation, maintaining station prep lists, and ensuring adherence to recipes and presentation standards. They must also manage inventory, maintain kitchen cleanliness, and follow strict food safety and sanitation guidelines.
On-site · Toronto
The Senior Cook is responsible for preparing and executing high-quality food for events while ensuring adherence to culinary standards and consistency. They will also support kitchen operations, mentor junior staff, and maintain an organized, safe, and efficient workspace during service.
On-site · Toronto
The line cook is responsible for daily food preparation, following recipes, and maintaining portion control according to restaurant standards. They must also ensure cleanliness of the prep area and adhere to all food safety and hygiene guidelines.
On-site · Toronto
The line cook is responsible for daily food preparation, following recipes, and maintaining portion control according to restaurant standards. They must also ensure cleanliness, manage inventory, and adhere to strict food safety and sanitation guidelines.
On-site · Toronto
The Event Porter is responsible for the physical setup and teardown of event spaces, including moving furniture and décor according to floor plans. They also maintain the cleanliness and organization of the venue while assisting clients and vendors throughout the event.
On-site · Edmonton
The line cook is responsible for daily food preparation, following recipes, and maintaining portion control according to restaurant standards. They must also ensure cleanliness of prep areas and equipment while adhering to strict food safety and hygiene guidelines.
On-site · Montréal
Event servers are responsible for the setup and breakdown of event spaces while providing efficient and professional food and beverage service. They must maintain a clean environment, monitor food quality, and ensure an exceptional guest experience throughout the event.
On-site · Edmonton
The cook is responsible for preparing and cooking breakfast dishes with precision while maintaining O&B quality and presentation standards. They must also ensure a clean, organized, and food-safe workstation throughout the fast-paced service.
On-site · Edmonton
The Chef de Partie is responsible for daily food preparation, maintaining station cleanliness, and adhering to strict recipe and portion control standards. They must also assist with inventory management and ensure all food safety and hygiene guidelines are followed during service.
On-site · Toronto
The Operations Manager oversees daily business logistics, including staffing, cost controls, budgeting, and training for offsite catering and events. They are responsible for leading onsite event execution, maintaining client relationships, and ensuring high service standards across all functions.
On-site · Montréal
Servers are responsible for providing exceptional guest experiences by maintaining deep knowledge of food and beverage offerings and adhering to service standards. They must also ensure their section remains clean, monitor food quality, and accurately process orders through the POS system.
On-site · Toronto
Event Servers are responsible for the setup and breakdown of event spaces while delivering efficient and professional food and beverage service. They must maintain a clean environment, monitor food quality, and provide an exceptional guest experience throughout the event.
On-site · Toronto
The Line Cook is responsible for daily food preparation according to restaurant standards and maintaining cleanliness throughout the service. They must also assist with inventory control, follow recipes precisely, and adhere to all food safety and hygiene guidelines.
On-site · Toronto
The Sous Chef is responsible for preparing high-quality menus and executing off-site catering events while managing kitchen operations. They also oversee staff training, inventory control, and ensure fiscal responsibility for food and labor costs.
On-site · Toronto
The line cook is responsible for daily food preparation, following recipes, and maintaining portion control according to company standards. They must also ensure cleanliness of prep areas and equipment while strictly adhering to food safety and hygiene guidelines.
On-site · Toronto
The Executive Chef provides strategic culinary leadership and direction to ensure high standards of food quality, consistency, and operational excellence. They are responsible for managing culinary financial performance, developing menus, and mentoring the culinary leadership team to drive business success.
On-site · Toronto
The cook is responsible for daily food preparation according to restaurant standards, including following recipes and maintaining portion controls. They must also ensure station cleanliness, manage food inventory, and adhere to strict food safety and hygiene guidelines.
On-site · Toronto
The line cook is responsible for daily food preparation according to company standards, including following recipes and maintaining portion controls. They must also ensure the cleanliness of the kitchen, manage inventory, and adhere to all food safety and sanitation guidelines.
On-site · Edmonton
The Executive Chef provides strategic culinary leadership across multiple outlets, ensuring high standards of food quality, consistency, and operational excellence. They are responsible for mentoring the culinary team, managing financial performance, and collaborating with management to enhance the overall guest experience.
On-site · Toronto
The Chef de Cuisine leads the culinary team to ensure high standards of food quality, consistency, and operational efficiency. They are responsible for managing financial performance, including budgeting and food cost controls, while fostering a positive and professional kitchen culture.
